250 grams of Asparagus 250 grams of Mushrooms 12 Peeled Water Chestnuts 3 tbsp. of Spring Onion (chopped) 1 tsp. Ginger (Adrak) (grated) Herbs (chopped - for garnish) Salt (to taste) Black Pepper (Pisi Kaali Mirch) (freshly ground - to taste) 2 tsp. of Butter 2 tbsp. of Cream 100 ml of Milk ½ tbsp. Soy Sauce 2 tbsp. Water Cut the asparagus into 1" pieces. Slice the water chestnuts. Heat oil in a heavy based pot. Add the ginger and spring onions and fry for 1 minute. Add in the asparagus and water chestnuts. Stir; and fry for 2 minutes. Add in the soy sauce, water and seasoning. Mix and let it cook for about 4 minutes or until the asparagus is tender. Place the mushrooms in an ovenproof dish or pan. Place a dot of butter inside each cap. Pour on the milk and cream. And season. Seal on the lid and cook on a gentle flame for about 8 minutes. Serve with the asparagus and bread croutes.

Yield: 4 Servings Degree of Difficulty: Medium Recipe Category: Main Course Vegetarian & Low Carb Recipe Ethnic Group: American

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